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Science
12:07 pm
Tue November 13, 2012

Adventurous Eating Helped Human Ancestors Boost Odds Of Survival

Credit Roberto Schmidt / AFP/Getty Images
The first prehistoric chef who looked out at a field of grass in Africa and said, "dinner!" may have helped our ancestors use new resources in new locations.
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Originally published on Wed November 14, 2012 8:38 am

Picture, if you can, a prehistoric Bobby Flay — an inventive 3 million-year-old version of the Food Network star chef. He's struggling to liven up yet another salad of herbs and twigs when inspiration strikes. "We've got grass here, and sedge," he says. "Grass and sedge, that's what this dish needs!"

His pals take a tentative taste of this nouvelle cuisine. Sedges usually aren't considered gourmet fare, after all, by these human ancestors. They're tough grasslike plants that grow in marshes. But wow! Not only is this a new taste sensation, it's found in many places.

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The Salt
1:04 pm
Wed September 26, 2012

If Genetically Modified Apples Don't Brown, Can You Tell If They're Rotten?

Credit Courtesy of Okanagan Specialty Fruits Inc.
Soon after being sliced, a conventional Granny Smith apple (left) starts to brown, while a newly developed GM Granny Smith stays fresher looking.
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Originally published on Thu September 27, 2012 2:13 pm

In the fairy-tale world, a shiny red apple can lead to a poisonous end. But some see two genetically engineered green apple varieties, poised to become the first to gain U.S. Department of Agriculture approval, as similar harbingers of doom.

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The Salt
2:54 pm
Fri September 14, 2012

Love to hate cilantro? It's in your genes and maybe, in your head

Credit lion heart vintage / Flickr.com
The very sight of this lacy, green herb can cause some people to scream. The great cilantro debate heats up as scientists start pinpointing cilantrophobe genes.
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Originally published on Tue September 18, 2012 1:45 pm

There's no question that cilantro is a polarizing herb. Some of us heap it onto salsas and soups with gusto while others avoid cilantro because it smells like soap and tastes like crushed bugs.

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